Coconut Mint Chocolate Chip Ice Cream

There’s nothing like some homemade paleo ice cream with fresh, locally-grown mint! It’s nice to have a treat occasionally, and with this coconut milk ice cream, it doesn’t have to derail your health. In fact, mint has been used for thousands of years as a digestive aid, and also has one of the highest antioxidant contents of any food!

Prep time: 10 minutes

Churn time: 15 minutes

Makes: 8 servings

Allergens: none

Ingredients:

1 cup fresh mint (we used locally-grown chocolate mint!)

2 cans full-fat coconut milk (chilled in the refrigerator overnight)

1 tsp pure peppermint extract

1 tsp vanilla extract

½ tsp lemon juice (optional)

1/4+ cup maple syrup

1 pinch sea salt

1 cup cacao nibs or mini chocolate chips (Enjoy Life brand)*

*Remove this ingredient to make this recipe AIP-friendly!

Directions:

  • Place the ice cream bowl in the freezer overnight (12 hours prior, or according to the manufacturer’s instructions).
  • Combine the chilled coconut milk, peppermint extract vanilla, lemon juice, maple syrup, and sea salt in a blender until smooth (about 2 minutes). Add the mint and blend again until smooth (about 2 minutes). Add more peppermint extract or maple syrup to taste.
  • Start the ice cream maker and pour the mixture into the ice cream bowl. Churn until very thick, about 25 minutes. Add the cacao nibs or chocolate chips and churn for another 5 minutes.
  • Serve ice cream immediately for soft-serve consistency, or transfer to a freezer-safe container and freeze for 2 hours for harder ice cream (thaw 5 minutes before serving). Enjoy!

Coconut Mint Chocolate Chip Ice Cream

There’s nothing like some homemade paleo ice cream with fresh, locally-grown mint! It’s nice to have a treat occasionally, and with this coconut milk ice cream, it doesn’t have to derail your health. In fact, mint has been used for thousands of years as a digestive aid, and also has one of the highest antioxidant contents of any food!

Prep time: 10 minutes

Churn time: 15 minutes

Makes: 8 servings

Allergens: none

Ingredients:

1 cup fresh mint (we used locally-grown chocolate mint!)

2 cans full-fat coconut milk (chilled in the refrigerator overnight)

1 tsp pure peppermint extract

1 tsp vanilla extract

½ tsp lemon juice (optional)

1/4+ cup maple syrup

1 pinch sea salt

1 cup cacao nibs or mini chocolate chips (Enjoy Life brand)*

*Remove this ingredient to make this recipe AIP-friendly!

Directions:

  • Place the ice cream bowl in the freezer overnight (12 hours prior, or according to the manufacturer’s instructions).
  • Combine the chilled coconut milk, peppermint extract vanilla, lemon juice, maple syrup, and sea salt in a blender until smooth (about 2 minutes). Add the mint and blend again until smooth (about 2 minutes). Add more peppermint extract or maple syrup to taste.
  • Start the ice cream maker and pour the mixture into the ice cream bowl. Churn until very thick, about 25 minutes. Add the cacao nibs or chocolate chips and churn for another 5 minutes.
  • Serve ice cream immediately for soft-serve consistency, or transfer to a freezer-safe container and freeze for 2 hours for harder ice cream (thaw 5 minutes before serving). Enjoy!
By |2018-08-06T18:25:28+00:00August 6th, 2018|